Blackberry Jam

Apple & Blackberry Jam
Mary O'Malley


1lb blackberries, 1lb sugar


1. In a saucepan boil 1lb of blackberries until soft.

2. Add 1lb of sugar and bring back to the boil until the sugar is dissolved.

3. Take a tablespoon of the mixture, drop it onto a plate and allow to cool completely.

4. Rub your finger on the plate to test if the jam is set.

5. Sterilise the glass jars using boiling water, ensuring you have a metal spoon/fork in the jar as you pour the water to ensure you don’t crack the glass.

6. Put your jam in to the jars and seal them.

7. Don’t forget to label the jars with name and date.

For a variation on this jam why not try Apple and Blackberry jam


1lb blackberries, 2½lbs cooking apples, 3lbs sugar


1. After stage one above, strain the blackberries when softened. You may have only ½ pint of blackberry juice now.

2. Stew 2½lbs of cooking apples in a separate saucepan (Eating apples also work but may require more sugar).

3. Add ½ pint of strained blackberries to 2½lbs of stewed apples.

4. Add 3lbs sugar and return to the heat until the sugar dissolves.

5. Continue on with step 3 in Blackberry Jam recipe above.

If you do try this will you please send us a picture or a comment? As this is a tried and tested method in my family for years, I would love to hear more suggestions or variations.

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